Blueberry muffins
Fluffy blueberry muffins with a hint of nutmeg, baked to golden perfection - a simple recipe that’s even better when the batter rests overnight.
Updated : 21 August, 2025
Easy
About 45 min.
Ingredients
110 grams
Flour
110 grams
Butter
65 grams
Sugar
2
Eggs
1.5 teaspoon
Baking powder
125 grams
Blueberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by creaming the butter and sugar until light and fluffy, then gradually beat in the eggs. Continue mixing for about three minutes to achieve a smooth texture.
Step 2
Gently fold in the flour, baking powder, and a touch of nutmeg until fully combined.
Step 3
Cover the mixture and refrigerate for at least one hour, though leaving it overnight will give even better results.
Step 4
When ready to bake, spoon the batter into muffin cases, filling them just over halfway.
Step 5
Press around eight blueberries into the top of each portion. Bake in a preheated oven at 200C for about 20 minutes, or until the muffins are golden and springy to the touch. Enjoy them warm, fresh from the oven.